Some of you may not have been paying attention, but earlier this year the FDA added brown rice to the list of foods that can be called "whole grains." I'm guessing that many people already considered brown rice to be a while grain, and I think there was never any doubt it was a healthy food, but until May 6, 2008, rules about fiber kept it from achieving whole grain status. Whew, thanks goodness that got cleared up. just about the time the brilliant Karina gave me the idea to make chips with brown rice tortillas.

Those of you who don't care about the South Beach Diet may want to just click off to the next blog now, but for anyone who's eating low-glycemic foods and doesn't want to indulge in corn chips, this is something to pay attention to! These brown rice tortilla chips are fantastic. They're also gluten-free, which is what gave Karina the idea of making them. Her fried brown rice tortilla chips look great, but I've got that fear of frying thing going on, so I thought I'd try my luck at baking them. Success! Now when you need some crunch in your life, you can make these chips.

Bad photography! I actually stacked up the brown rice tortillas and cut them into eights, but the photo doesn't show that very well. You can make the chips as big or small as you'd like.

Spread out chips on a flat cookie sheet and mist or brown with olive oil, then turn and mist or brush the other side. I used a nonstick pan. If you use a regular pan, you might want to spray the pan too.

Preheat oven to 400F. Cook chips about 5-6 minutes on the first side and then turn and cook a few minutes more on the second side. They go from nicely brown to way too dark pretty quickly, so pay attention while you're cooking them.

Ingredients:
6 brown rice tortillas, cut in to eighths to make triangles (I used Food For Life Brown Rice Tortillas from Whole Foods)
olive oil, for misting or brushing on tortillas
finely ground sea salt or salt (I used a sea salt grinder, which worked well)

Instructions:
Preheat oven to 400F. (I used my Oster Toaster Oven, which mean I had to bake them in two batches, but they cooked really quickly.)

Cut tortillas into eight triangular pieces. Arrange pieces in single layer on cookie sheet. (If you're not using a non-stick cookie sheet, spray it with non-stick spray or olive oil.) Arrange tortillas in a single layer on cookie sheet and spray or brush with olive oil on both sides. (I used an olive oil mister, which gave a very light coating of olive oil.)

Bake 5-6 minutes on the first side, until starting to brown, then turn and bake a few minutes on the other side. (Watch carefully, they get overly done very quickly.) When done, sprinkle chips with salt and serve.

These chips would be suitable for phase two or three of the South Beach Diet. I ate the chips with Cilantro Salsa Dip the first time I made them and with Lime and Avocado Salsa the second time. They are very crisp and break a little more easier than regular corn chips, so plan on serving them with something that's not too thick.

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Seamaiden, I already had that recipe linked in the post. You must not have made it that far, but I try to include some links to similar recipes after the recipe in all my posts.

Since I maintain my recipe archives by hand and at least 75% of my recipes are gluten free, I haven't wanted to add that as a category. I do try to mention it though when I'm posting a recipe that might normally contain gluten and it doesn't.

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